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July 3, 2014

UP Town Center Series- Pinac Heirloom Capampangan Cuisine

If there's a cuisine I don't often crave for when dining out, it would be Filipino. It's not that I don't support our local dishes, but it's just that I enjoy eating them in the comforts of our home or when visiting our province in Quezon. I appreciate simple and classic Filipino dishes without the twists and frills. But how can one say no to a Filipino restaurant specializing in dishes from the culinary capital of the Philippines- Pampanga.

The jumbo-sized oysters topped with creamy melted cheese on a bed of crispy kangkong is definitely a bang for your buck!

Smoked Tadyang with Yellow Mango Chutney (P625)

My favorite dish of the night. 750 grams of fall-off-the-bone smoked beef ribs, served with yellow mango chutney and native corn salsa. Some might find this too sweet for a main dish, but I love it just the way it is. A must-try!

Pinac's Crispy Pata (P545)

And what's a Kapampangan feast without the sinful and crackling crispy pata. Pinac's version of the prok knuckle is poached in aromatics for 6 hours then deep fried to crispy perfection.

Adobong Hito sa Alagaw (P185)

I love hito sa gata but it was actually my first time to try Adobong Hito sa Alagaw. The use of alagaw leaves adds a fragrant aroma and depth to the humble adobong hito.

Pinac Lunch Specials

Lengua (P255)

Beef Salpicao (P265)

We were also served with Pinac's lunch specials perfect for that complete and satisfying meal.